Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system

Abstract

The effect of lipid level and reaction temperature and time on the heated cysteinexylose reaction to form meaty flavours was investigated. The presence of 1% or 2% methyl linoleate inhibited the formation of volatile sulfur-containing compounds and heterocyclic compounds via the Maillard reaction, that is Maillard compounds. However, the former was better because of the moderate inhibition and more compounds generated from the lipid-Maillard interaction, that is lipid-Maillard compounds. Partial least squares-discriminant analysis suggested the lipid-Maillard compounds were the main markers during varying dosage of methyl linoleate, reaction temperature (100-140°C) and reaction time (30-180 min). Lower temperatures increased formation of the Maillard compounds (eg, 2-furfurylthiol) or lipid-Maillard compounds (eg, 2-pentylpyridine) with reaction time. However, high temperatures caused their amounts changed in a curve or irregularly due to the complications from the Maillard and lipid oxidization reactions. By comparing time-courses of the levels of cysteine and Cys-Amadori compounds, and 294 and 420 nm UV absorbance values in the reaction systems under 120°C with or without 2% methyl linoleate, it was revealed that the underlying lipid effect mechanism was to initially inhibit and later attend the Maillard reaction, leading to less formation of the Maillard compounds and generation of the lipid-Maillard compounds.

Preparation of meaty flavor additive from soybean meal through the Maillard reaction

“…The content of thiophene compounds in SMHM2 was 0.197 μg/g. Previous studies had showed that 3-methylthiophene-2-formaldehyde and 3-methylthiophene in thiophene were the reasons for sulfur flavor in cooked meat products ( Wang, Xie, Zhang, Xu, & Yang, 2022 ). Pyrazines were the main nitrogenous compounds.…”

Flavour Characteristics of Fermented Meat Products in China: A Review

“…The Maillard reaction, a nonenzymatic reaction between carbonyl compounds formed by the oxidation of reducing sugars, aldehydes, ketones and fats in the raw meat and proteins, peptides, amino acids, amines and ammonia, often occurs in fermented meat products [17]. Amino and carbonyl groups undergo dehydration condensation to form glucosamine, which then reacts with aldehydes, hydrogen sulfide and amino acids after rearrangement and deoxygenation to form various aroma substances [12].…”

Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins

“…Maillard reaction between sugar and protein has been widely studied (Melton, 1999; Bassam et al ., 2022; Sun et al ., 2022). It is the primary way to produce flavour during high‐temperature cooking methods such as barbecue and frying (Wang et al ., 2022). Although it is generally believed that Maillard reaction can be carried out at low temperatures (<100 °C) (Zhou et al ., 2021), it cannot be the main source for flavour of foods (Jousse et al ., 2002; Wei et al ., 2019).…”